How to Make Brown Sugar

Cilongok village is one of the villages in Banyumas district, an area with much of the low hills, most of the rural Cilongok livelihood as farmers brown sugar. Brown sugar is a type of sugar made from sap. Sap is a sweet fluid contained in the plants flower palm, coconut and palm leaves and a bud not opened penyadapan. generally obtained by the use of palm juice and coconut juice for sugar manufacture red / brown sugar and sugar ants, but it can be used as refreshments either directly or sap of the palm and made sirup.Sap coconut juice has a few differences in terms of color, aroma, flavor and sugar waste content. Nira taste sweeter, clearer and fresher than the sap of coconut, but the amount of dissolved solids coconut sap higher than the palm juice


before we start making brown sugar, we need to understand the terms of terms and tools that will be used in making brown sugar, diantranya such as:

1.Wajan / big pan (The place to cook brown sugar)

2.Kebuk (a wooden tool to stir the brown sugar)

3.sengker (tools made from coconut shell to pour the cooked sugar, but not dry  into the mold of brown sugar)

4.Papan mold (To print the brown sugar)

5.Plastic (To coat the mold so as not stuck to the mold)

6.Filter (To filter the sap to be cooked)

7.firewood (for cooking)

8.Air badeg / roomie (Raw sugar)

9.Pawon / stove (Where to put the skillet and flames of fire)

10.Semengka (Process badeg / sap began to mature and become sugar)

11.Kitit (coagulating process badeg / sap that has been cooked)

After all the equipment needed to make sugar available and understood, then we'll move on to how to make it:

1.Turn on the firewood first, do nothing if the flame is used.

2.place the pan over the stove, then,

3.Prepare sap for the input into the pan and do not forget the filter first.

4.badeg/nira on to boil and good until semengka.

5.After semengka brown sugar materials in love coconut pulp, if there are no residues allowed in the love of cooking oil to help accelerate the thickening little badeg / roomie.

6.During badeg / sap was semengka, must stir continuously until it mature.

sap that has been cooked and can be scaled from pawon characteristic features:

a.Gelembung sap began to bubble a little / rarely. yellow to brown sap

b.Brownish colour

c.nira already condensed

7. After the sap is cooked, stirring constantly, and in the kitit, while at the edge of t             he pan kitit in love a little sugar, use sugar to dry quickly.

8.After was just the sugar in the print using a mold, the mold is usually someone using a small bamboo pieces fit kinginan hole, there is also the board uses to make the curve such that the bowl, but if this should be in the underlying with plastic so that the decision when sugar is dry easily.

9.after sugar already in print in let stand a few minutes, if the sugar is sugar that new hardware off of the mold.

10.Cooling process, before the sugar is stored beforehand in the cool brown sugar, so the storage is not melting / softening.Brown sugar-making process was completed ...

Keep in mind a few things to produce a nice brown sugar:

1.badeg/nira not stale, characteristic features: the color has changed badeg and other smells.

2.Fire for cooking must be sustainable / stable, while sebantar do not die, it also affects the sugar

3.the uses preservative according to the rules and permit health

4.stop cooking must really understand, many sugar makers fail because of it. Understand the manufacture of brown sugar and prioritize advance accuracy in the making

Sugar content :

- Fiber to the color brown

- Calories

- Calcium

- Crude protein

- mineral

- vitamin

- Function compounds inhibit the absorption of cholesterol in the digestive tract.

Nutrition, value per 100 gram serving of food

sources http://www.asiamaya.com/nutrients/gulajawa.htm

Water : 1.6 g

Energy: 376 kcal

Energy: in 1573 kj

Protein,: 0 g

Total fat: 0 g

Carbohydrates: 97.3 g

Fiber,: 0 g

Ash: 0.9 g

mineral

Calcium, Ca,: 85 mg

Iron, Fe: 1.91 mg

Magnesium,: Mg, 29 mg

Phosphorus, P,: 22 mg

Potassium, K: 346 mg

Sodium, Na,: 39 mg

Zinc, Zn: 0.18 mg

Copper, Cu: 0298 mg

Manganese, Mn,: 0:32 mg

Selenium, Se: 1.2 mcg

Vitamin

Vitamin C, ascorbic acid,: 0 mg

Thiamin,: 0008 mg

Riboflavin,: 0007 mg

Niacin,: 0082 mg

Pantothenic acid,: 0111 mg

Vitamin B-6,: 0026 mg

Folate,: 1 mcg

Vitamin B-12,: 0 mcg

Vitamin A,: 0 IU

Vitamin A, RE,: 0 mcg_RE

Vitamin E,: 0 mg_ATE

fat

Saturated fatty acids, saturated, 0 g

4:0, 0 g

6:0, 0 g

8:0, 0 g

10:0, 0 g

12:0, 0 g

14:0, 0 g

16:0, 0 g

18:0, 0 g

Unsaturated fatty acids, monounsaturated, 0 g

16:1, 0 g

18:1, 0 g

20:1, 0 g

22:1, 0 g

Unsaturated fatty acids, polyunsaturated, 0 g

18:2, 0 g

18:3, 0 g

18:4, 0 g

20:4, 0 g

20:5, 0 g

22:5, 0 g

22:6, 0 g

Cholesterol, 0 mg